Determination of nine intense sweeteners in foodstuffs by high-performance liquid chromatography and evaporative light-scattering detection: interlaboratory study.

An interlaboratory trial was conducted to validate an analytical method based on high-performance liquid chromatographic analysis with evaporative light-scattering detection for the simultaneous determination of 9 intense sweeteners, i.e., acesulfame-K, alitame, aspartame, cyclamic acid, dulcin, neotame, neohesperidine dihydrochalcone, saccharin, and sucralose in carbonated and noncarbonated soft drinks and canned or bottled fruits. Seven laboratories participated in the validation study. The majority of the samples fortified with levels close to the limit of quantification had relative standard deviation for reproducibility (RSDR) values <15%. In most cases, the recovery rates ranged between 90 and 105%, demonstrating satisfactory performance of the method. For samples fortified at levels comparable to the prescribed legal limits stipulated in the current European Union legislation, the method produces acceptably accurate, repeatable, and reproducible results. Trueness, expressed in terms of recovery rates, was demonstrated in most cases by values ranging from 90 to 108%. Comparability of results obtained by individual testing laboratories was good (RSDR values <10%) for the majority of results. Moreover, HorRat values of <1.1 suggested good performance of the method for all sweeteners and matrixes tested.

Simultaneous determination of nine intense sweeteners in foodstuffs by high performance liquid chromatography and evaporative light scattering detection--development and single-laboratory validation.

A high performance liquid chromatographic method with evaporative light scattering detection (HPLC-ELSD) has been developed for the simultaneous determination of multiple sweeteners, i.e., acesulfame-K, alitame, aspartame, cyclamic acid, dulcin, neotame, neohesperidine dihydrochalcone, saccharin and sucralose in carbonated and non-carbonated soft drinks, canned or bottled fruits and yoghurt. The procedure involves an extraction of the nine sweeteners with a buffer solution, sample clean-up using solid-phase extraction cartridges followed by an HPLC-ELSD analysis. The trueness of the method was satisfactory with recoveries ranging from 93 to 109% for concentration levels around the maximum usable dosages for authorised sweeteners and from 100 to 112% for unauthorised compounds at concentration levels close to the limit of quantification (LOQs). Precision measures showed mean repeatability values of <4% (expressed as relative standard deviation) for highly concentrated samples and <5% at concentration levels close to the LOQs. Intermediate precision was in most cases <8%. The limits of detection (LODs) were below 15 microg g(-1) and the LOQs below 30 microg g(-1) in all three matrices. Only dulcin showed slightly higher values, i.e., LODs around 30 microg g(-1) and LOQs around 50 microg g(-1)

Quantification of milk fat in chocolate fats by triacylglycerol analysis using gas-liquid chromatography.

The development and in-house testing of a method for the quantification of milk fat in chocolate fats is described. A database consisting of the triacylglycerol profiles of 310 genuine milk fat samples from 21 European countries and 947 mixtures thereof with chocolate fats was created under a strict quality control scheme using 26 triacylglycerol reference standards for calibration purposes. Out of the individual triacylglycerol fractions obtained, 1-palmitoyl-2-stearoyl-3-butyroyl-glycerol (PSB) was selected as suitable marker compound for the determination of the proportion of milk fat in chocolate fats. By using PSB values from the standardized database, a calibration function using simple linear regression analysis was calculated to be used for future estimations of the milk fat content. A comparison with the widely used butyric acid method, which is currently used to determine the milk fat content in nonmilk fat mixtures, showed that both methods were equivalent in terms of accuracy. The advantage of the presented approach is that for further applications, i.e., determination of foreign fats in chocolate fats, just a single analysis is necessary, whereas for the same purpose, the C4 method requires two different analytical methods.

Determination of cocoa butter equivalents in milk chocolate by triacylglycerol profiling.

An analytical approach for the detection and quantification of cocoa butter equivalents (CBEs) in milk chocolate is presented. It is based on (i) a comprehensive standardized database covering the triacylglycerol composition of a wide range of authentic milk fat (n=310), cocoa butter (n=75), and CBE (n=74) samples and 947 gravimetrically prepared mixtures thereof, (ii) the availability of a certified cocoa butter reference material (IRMM-801) for calibration, (iii) an evaluation algorithm, which allows a reliable quantification of the milk fat content in chocolate fats using a simple linear regression model, (iv) a subsequent correction of triacylglycerols deriving from milk fat, (v) mathematical expressions to detect the presence of CBEs in milk chocolate, and (vi) a multivariate statistical formula to quantify the amount of CBEs in milk chocolate. The detection limit was 1% CBE in chocolate fat (0.3% CBE in milk chocolate, having a fat content of 30%). For quantification, the average error for prediction was 1.2% CBE in chocolate fat, corresponding to 0.4% in milk chocolate (fat content, 30%).

Gas-liquid chromatographic determination of milk fat and cocoa butter equivalents in milk chocolate: interlaboratory study.

A collaborative trial was conducted to validate an analytical approach comprising method procedures for determination of milk fat and the detection and quantification of cocoa butter equivalents (CBEs) in milk chocolate. The whole approach is based on (1) comprehensive databases covering the triacylglycerol composition of a wide range of authentic milk fat, cocoa butter, and CBE samples and 947 gravimetrically prepared mixtures thereof; (2) the availability of a certified cocoa butter reference material for calibration; (3) an evaluation algorithm, which allows reliable quantitation of the milk fat content in chocolate; (4) a subsequent correction to take account of the triacylglycerols derived from milk fat; (5) mathematical expressions to detect the presence of CBEs in milk chocolate; and (6) a multivariate statistical formula to quantitate the amount of CBEs in milk chocolate. Twelve laboratories participated in the validation study. CBE admixtures were detected down to a level of 0.5 g CBE/100 g milk chocolate, without false-positive or -negative results. The applied quantitation model performed well at the statutory limit of 5% CBE addition to milk chocolate, with a prediction error of 0.7%, and HorRat values ranging from 0.8 to 1.5. The relative standard deviation for reproducibility (RSDR) values for quantitation of CBEs in analyses of chocolate fat solutions ranged from 2.2 to 3.8% and for analyses of real chocolate samples, from 4.1 to 4.7%, demonstrating that the whole approach, based solely on chocolate fat blends, is applicable to real milk chocolate samples.

Interlaboratory evaluation of injection techniques for triglyceride analysis of cocoa butter by capillary gas chromatography.

As part of two international collaborative studies, in which 14 laboratories applied capillary GLC to determine the triglyceride (TG) profile of cocoa butter, the performance of different sample introduction techniques, i.e. cold on-column injection (OCI), split injection and programmed-temperature vapouriser (PTV) injection, was compared. In both studies, the participants did not apply a uniform GLC procedure. Synthetic mixtures of triglycerides were chosen to permit an accurate determination of detector response factors. No statistically significant difference was found between the mean values obtained by different injection modes. The OCI, generally recommended as best practice, did not give superior results than the PTV or the split injection techniques.

Cluster analysis for the systematic grouping of genuine cocoa butter and cocoa butter equivalent samples based on triglyceride patterns.

The triglyceride profile of cocoa butters (CBs) from different geographical origins, varieties, growing seasons, and a number of cocoa butter equivalents (CBEs) was determined by capillary gas liquid chromatography. Hierarchical cluster analysis was applied to the five main triglycerides of the samples for the ability to find natural groupings among (a) CBs of various provenance and (b) CBE samples of different types. The samples were clustered using Ward's method, and the similarity values of the linkages were represented by dendrograms. The five triglycerides contained adequate information to obtain a meaningful sample differentiation. This information can be used to assess the purity and the origin of the CB sample examined.

Method validation for detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate.

A European interlaboratory study was conducted to validate an analytical procedure for the detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate. In principle, the fat obtained from plain chocolate according to the Soxhlet principle is separated by high-resolution capillary gas chromatography into triacylglycerol fractions according to their acyl-C-numbers, and within a given number, also according to unsaturation. The presence of cocoa butter equivalents is detected by linear regression analysis applied to the relative proportions of the 3 main triacylglycerol fractions of the fat analyzed. The amount of the cocoa butter equivalent admixture is estimated by partial least-squares regression analysis applied to the relative proportions of the 5 main triacylglycerols. Cocoa butter equivalent admixtures were detected down to a level of 2% related to the fat phase, corresponding to 0.6% in chocolate (assumed fat content of chocolate, 30%), without false-positive or -negative results. By using a quantification model based on partial least-squares regression analysis, the predicted cocoa butter equivalent amounts were in close agreement with the actual values. The applied model performed well at the level of the statutory limit of 5% cocoa butter equivalent addition to chocolate with a prediction error of 0.6%, assuming a chocolate fat content of 30%.

Detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate by gas liquid chromatography of triacylglycerols.

The development and in-house testing of a method for the detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate is described. A database consisting of the triacylglycerol profile of 74 genuine cocoa butter and 75 cocoa butter equivalent samples obtained by high-resolution capillary gas liquid chromatography was created, using a certified cocoa butter reference material (IRMM-801) for calibration purposes. Based on these data, a large number of cocoa butter/cocoa butter equivalent mixtures were arithmetically simulated. By subjecting the data set to various statistical tools, reliable models for both detection (univariate regression model) and quantification (multivariate model) were elaborated. Validation data sets consisting of a large number of samples (n = 4050 for detection, n = 1050 for quantification) were used to test the models. Excluding pure illipé fat samples from the data set, the detection limit was determined between 1 and 3% foreign fat in cocoa butter. Recalculated for a chocolate with a fat content of 30%, these figures are equal to 0.3-0.9% cocoa butter equivalent. For quantification, the average error for prediction was estimated to be 1.1% cocoa butter equivalent in cocoa butter, without prior knowledge of the materials used in the blend corresponding to 0.3% in chocolate (fat content 30%). The advantage of the approach is that by using IRMM-801 for calibration, the established mathematical decision rules can be transferred to every testing laboratory.

On-line hydrogenation of biodiesel-Toward a reference method for the determination of glycerides and total glycerol.

A reliable method with ensured traceability of the measurement results for free and bound glycerol (as monoacylglycerides, diacylglycerides and triacylglyerides) in biodiesel was developed, giving results beyond the state of the art of the current standard methodologies. The proposed method is based on an on-line hydrogenation using gas chromatography coupled to flame ionization detection and hydrogen as carrier gas. After sample introduction the hydrogenation takes place on a fused silica pre-column coated with a palladium catalyst. This approach allows an immediate and reliable hydrogenation of vegetable oils and biodiesels from different feedstocks. All glycerides are converted into their saturated analogues, resulting in simplified chromatograms with structurally clearly defined analytes, and increased sensitivity for trace amounts of compounds. The method has been successfully in-house validated and combined uncertainty values have been assigned to the final results, which were less than 8% for free glycerol, the sum of monoacylglycerides, the sum of diacylglycerides and the sum of triacylglycerides.